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A true connoisseur of Japanese knives will be able to tell straight away that this is a Takeshi Saji knife. A living legend, master blacksmith Saji, started working in this industry nearly six decades ago, crafting mostly hunting knives, before eventually turning his attention to kitchen knives.

Saji Deba G3 in 150mm (5.9") blade length is a heavy traditional Japanese knife for rougher tasks, intended for filleting fish and poultry. It's a single bevel knife (for explanation read the Blade Construction: Geometry article), which means only right-handed users can wield it. A heavy knife, a proud member of the traditional Japanese trio (along with yanagiba and usuba knives).

The construction of this deba is ni-mai (read more about it in the article Blade construction: Lamination). The heart of this knife is made from Hitachi's Silver III steel (also named Ginsan steel or Ginsanko - for more go to Steel: the heart of Japanese knives) which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well, which is especially convenient when working with salty fish. It is also highly regarded for its fine sharpness and edge retention, in addition to low maintenance requirements. Read more about how to take care of Japanese knives in our Knife maintenance blog post.

The handle falls into one of those you-like-it-or-you-don’t categories: it’s made out of stag antlers and each individual piece was hand-picked by Saji himself to ensure it balances the knife, is comfortable and secure to grip. The choice of the material not only gives it a special look but is more resilient than traditional wooden wa handles. Adding an element of prestige is a brass ferrule and a single, delicate rivet.

It’s hard to argue with the statement that Saji’s knives are on a whole different level to the rest. Heavily influenced by his start with hunting knives you can spot them from miles away and the attention to detail is exquisite. There is no room for imperfections, which is just one of the reasons that make this knife a collector’s piece.

Specifications:

Blade shape:	Deba
Steel type:	Silver Steel III
Hardness (HRC scale):	63
Overall length:	300mm (11.8")
Blade length:	150mm (5.9")
Blade height:	48mm (1.9")
Spine thickness:	6.8mm (0.27")
Weight:	315g (11.1 oz)
Handle length:	140mm (5.5")
Handle type / wood:	Western / Stag bone
Blacksmith:	Takeshi Saji

Use & Care:

Handwash in warm water and towel dry
Use a sharpening stone (not a honing steel!) to sharpen your knife
Do not cut frozen foods and meat bones
Do not put the knife in a dishwasher
Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.